Photo by Jennifer Rice

Tex Mex Cheesy Quiche

Cuisine: Tex Mex
Prep Time: 20 minutes
Cook Time: 40 minutes
Servings: 4-6 people
A perfect, fluffy quiche filled with savory potatoes and sweet corn.

What a great meal this turned out to be!  So many great flavors all baked into a fluffy, cheesy quiche.

Anything with fresh corn at the moment is my go-to. The fresh corn season is a short one and I need to get my fill, although you can used canned or frozen corn in this recipe if you can't get your hands on fresh corn.

As far as quiches go, they are my newest obsession! I made my first quiche the other day and was shocked at how easy and tasty it was. I was under the impression that quiches were super tough to make .... turns out I was so wrong; a good quiche simply tastes as thought it would be tough to make!

Now as far as the cheese goes, switch it up and use your fav. I use the sharp, aged cheddar as I love the rich taste it brings to this cheesy quiche.

We alter our meals to the heat tolerance of the guests that join us in enjoying our summer meals , but if it's just us home then it's all about heat heat heat around here! The fresh chilies in this Tex Mex cheesy quiche are an amazing addition, so if you have some on hand start chopping.

Sugar Soil 


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  1. Pre heat oven to 350 F. Tex Mex Cheesy Quiche
  2. In a skillet on medium high heat, place oil, potatoes and onions and cook until potatoes are tender. Add the corn and cook for 3 more minutes.
  3. Remove from heat; add the olives and jalapeños, mixing together, and set aside.
  4. In a bowl whisk eggs, cream and spices together.
  5. Place the potato, onion, corn, olives and jalapeños mixture in the pie crust.
  6. Sprinkle half of the cheese on top of the mixture.
  7. Pour the eggs on top.
  8. Pop it in the oven for 20 minutes.
  9. Add cheese to the top and bake for 20 more minutes.
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